Sweet and tangy cabbage casseroleFrom grizzlybear 5 years ago
- Casserole: shopping list
- 1 large green cabbage, about 2 1/2 pounds shopping list
- 4 quarts boiling salted water shopping list
- 1 Tbsp. vegetable oil shopping list
- 3 large cloves garlic, minced, about 1 1/2 Tbsps. shopping list
- 1 medium spanish onion, minced, about 2 cups shopping list
- 1 cup soft bread crumbs shopping list
- 12 pitted large prunes, minced shopping list
- 1 1/2 pounds ground lean pork, beef or veal shopping list
- 2 eggs shopping list
- 1 tsp. allspice shopping list
- 2 tsps. Dijon mustard shopping list
- 1 1/2 tsps. salt shopping list
- Freshly ground pepper to taste shopping list
- Sweet and tangy sauce shopping list
- buttered noodles or rice for serving shopping list
- Sweet and tangy sauce: shopping list
- 1 can (14 1/2 ounce) stewed tomatoes shopping list
- 2 Tbsps. each: dark brown sugar, cider vinegar shopping list
- 1/2 tsp. each: worcestershire sauce, salt shopping list
How to make it
- Heat oven to 350 degrees. Set aside 3- to 4-quart heavy casserole with lid.
- Cut an "X" about 1/2-inch deep into cabbage core. Cook in boiling salted water to cover cabbage until leaves are pliable, about 10 minutes; drain. Cool enough to handle; remove large outer leaves (about 12 leaves). Cut out thick hard veins. Chop enough of remaining cabbage to measure 1 3/4 cups using food processor. (Reserve remaining cabbage for another use.)
- Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until soft, stirring often, about 6 minutes.
- Transfer to large mixing bowl. Add bread crumbs, prunes, ground meat, eggs, allspice, mustard, salt, pepper and chopped cabbage. Mix well.
- To assemble casserole, arrange three cabbage leaves to cover bottom of casserole. Add one-third of meat mixture, spreading it evenly. Layer three more leaves, covering meat. Repeat layering, ending with a layer of cabbage. Lightly compress casserole with hands.
- For sauce, mix tomatoes, brown sugar, vinegar, Worcestershire sauce and salt in processor. Pour mixture over casserole.
- Bake, covered, for 2 hours. Can be served immediately or cooled for 2 hours with cover askew at room temperature, then refrigerated up to 3 days.
- Serve hot. If refrigerated, reheat in 350-degree oven until hot, about 45 minutes. Cut into wedges; top with tomato marmalade.
The Cookgrizzlybear CA
The Rating4 people
I can imagine this dish with raisins, dates, or figs if I didn't have prunes on hand, or even dried apricots! This sounds really good! Thanks for sharing!waterlily in Joplin loved it
Absolutely fabulous! I have never added prunes - but the tangy sweetness of them should be wonderful in this recipe. Thank you!elgab89 in Toronto loved it
Thank you so much, Grizzly! I love cabbage, and this is a great recipe! FIVER to ya! :+Dchefelaine in Muskoka loved it
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